Duck Legs with Half-silk Potato Dumplings and Red Cabbage with Wild Cranberries

Peel the carrots, cut in half lengthways and cut into lozenges. Clean the celery and cut into lozenges. Clean and wash the leek and cut into rings. Peel and roughly cut the onions. Peel and finely dice the garlic cloves. Thaw the duck legs in good time, wash them, pat dry with kitchen paper, season with plenty of salt and pepper and fry them vigorously on both sides in a roaster with sunflower oil (2 tbsp). Add the vegetables (carrots, celery lozenges, leek rings, onion wedges, garlic cloves and rosemary sprigs), deglaze / pour on with hot water and cook in a preheated oven at 180 ° C for about 1 hour. Remove the duck legs and grill over the skin in the oven for about 5 minutes. Mix the vegetables with the hand blender, add the cream (150 ml) and sour cream (4 tbsp) and season well with coarse sea salt from the mill, colored pepper from the mill and chicken broth (1 teaspoon instant).

Peel the potatoes and cook them in salted water (1 teaspoon salt) for about 20 minutes (alternatively, boil potatoes in their skins and peel them off), drain, press through the potato press, work through with two eggs, 250 g cornstarch and salt (2 teaspoons) / knead. Warning, very hot! Let the dough rest a little, form dumplings (approx. 12 pieces) with moistened hands and let them steep in boiling salted water (1 teaspoon salt) for about 15 minutes. When the dumplings float up and turn, they're done.

See my recipe: red cabbage with wild cranberries. Remove the outer leaves, quarter the red cabbage, cut out the stalk and cut into fine strips. Peel and finely dice the ginger. Put all ingredients (sliced ​​red cabbage, finely diced ginger, 10 juniper berries, 1 bay leaf, 10 tablespoons red wine vinegar, 1 teaspoon salt and ½ teaspoon pepper) in a bowl, mix well / knead and leave to stand overnight. The next day, peel and dice the red onions and sauté in a large saucepan with butter (2 tbsp). Sprinkle sugar (2 tbsp) over it and let it caramelize a little. Mix in half a glass of wild lingonberries and fry briefly. Add the cut / prepared red cabbage, fry briefly, deglaze / pour in the vegetable stock (400 ml) and simmer / cook for 1.25 hours with the lid closed. Finally, mix in the remaining wild cranberries and season with sugar (1 tbsp), red wine vinegar (1 tbsp), salt (2 big pinches) and pepper (1 big pinch).

Serve the duck legs with sauce, half-silk dumplings and red cabbage with cranberries, garnished with parsley.

Cut the remaining dumplings (here 2 pieces) into slices, fry them in oil (2 tablespoons) on both sides until golden-brown, beat eggs (2 pieces) over them, finish cooking with the lid on, season with salt and pepper and serve.